Basset Hound Mommy Recipe Reviews (Pg. 4) - Allrecipes.com (10058037)

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It's Chili by George!!

Reviewed: Jul. 30, 2009
In place of the tomato juice I substituted one 28 oz. can diced tomatoes with basil, garlic, and oregano; 1 14.5 oz. can diced tomatoes with green pepper, celery and onions; and about 1/2 of a 14.5 oz. can of fire roasted diced tomatoes with garlic. I added approximately 1/2 c. diced celery, two or three green onions, three jalapeno slices, and some minced garlic. I also used brown sugar instead of white and doubled the oregano, pepper, cumin, and cayenne. This chili was great. The only thing I might do differently next time would be to add another round of seasonings a few minutes before the chili’s finished cooking—just to add a little extra flavor. Fabulous with sour cream and shredded cheese—most definitely a keeper.
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Brown Sugar Meatloaf

Reviewed: Jul. 29, 2009
Delicious comfort food! My changes: added 1 t. minced garlic, 1/3 c. red onion, 1/3 c. green bell pepper, 1/3 c. canned mushrooms (drained), 2 green onions, 1 T. Worcestershire sauce, and 2 t. prepared mustard to meat mix; added 2 T. Worcestershire sauce to the glaze; used 1/4 – 1/2 c. milk in the meat mix and 1/4 c. of brown sugar in the glaze; used a little over 1/4 c. Italian bread crumbs and a little more than 1/2 c. rolled oats in place of cracker crumbs; put most of glaze on prior to cooking (on top of loaf), but basted meatloaf with remaining glaze 5 minutes before the end of cooking time. My husband likes the glaze, so next time I will make some extra so that he can pour it over his meatloaf for use as extra sauce. FYI: this meatloaf is great with ground beef only, but tastes just as good when 1/2 lb. ground turkey and 1 lb. ground beef are used---husband couldn’t tell the difference and neither could I!
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Baking Powder Biscuits I

Reviewed: Jul. 29, 2009
Not bad! I halved the recipe and added ¼ t. garlic powder and 1 t. sugar. Not the best biscuit I’ve had, but good and very quick to make. I may make these again when I want biscuits on a busy weeknight. Thanks!
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Bratwurst Potato Skillet

Reviewed: Jul. 27, 2009
I doubled the sauce, reduced the salt, and added pre-minced garlic along with the onions. I think the recipe could use a bit more seasoning, but it was certainly a good way to use my extra bratwurst!
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Baby Back Ribs

Reviewed: Jul. 27, 2009
I used the rub in Cathy M.'s review for 3.5 pounds of extra meaty ribs. Tasty, tender ribs that were almost falling off the bone! Perfection!
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Broccoli Pork Stir-Fry

Reviewed: Jul. 23, 2009
Who would have thought such a tasty dish could be made from Ramen? My changes: added green bell pepper, garlic (still used dried garlic), a little red onion, a little leftover corn, sesame seeds, frozen carrots, and dried ginger; omitted the mushrooms since I didn’t have any; doubled the sauce and noodles because I added so many extra vegetables; used a leftover pork chop instead of the pork tenderloin (wish I would have had more than one chop leftover, though). I’m not a huge fan of Asian food, but this was quick, easy, and tasty. Five stars!
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Slow Cooker Pork Chops II

Reviewed: Jul. 20, 2009
Good recipe. I added less oil than called for and enough broth to cover the chops. I added extra amounts of the called-for seasonings near the end of cooking, and added cornstarch to thicken. I cooked thin chops on low for 6 or so hours. No wow factor with this one, but easy and good tasting.
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Scalloped Potatoes and Onions

Reviewed: Jul. 20, 2009
I seasoned the onions with salt and pepper and sautéed them in butter four to five minutes. I did additional seasoning with chives, thyme, minced garlic, and parsley. Based on reviews, I stirred the cream sauce and potatoes together in a large bowl in order to evenly distribute the sauce. I microwaved the potatoes first using the baked potato setting on my microwave and then cooked them for an hour at 375°. Five minutes before the potatoes were done I sprinkled another round of the above-listed seasonings on top of the potatoes. Perfect.
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Blake's Best Steak

Reviewed: Jul. 20, 2009
I cooked the steak on the stovetop and used dried rosemary. Husband approved steak! Thanks for a great and easy recipe, Blake!
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Best Brownies

Reviewed: Jul. 20, 2009
The name says it all. Delicious! I made the recipe exactly as stated. One thing: I think that the brownies would be equally as good with or without the frosting---if you like very sweet and rich, then frost the brownies; if you prefer a slightly less sweet taste, leave the frosting off.
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Slow Cooker Chicken Stroganoff

Reviewed: Jul. 20, 2009
I doubled the recipe and used two entire seasoning packets, two cans cream of mushroom soup and one can cream of chicken soup (should have used one less can of soup, though). Since my last crock pot recipe came out extremely dry, I was afraid to start the chicken off with so little liquid, so I put two cans of the soup and ¾ c. vermouth (no white wine on hand) in at the beginning. I’ll use less liquid next time since I ended up having to thicken the final product. 30 minutes before this was done, I added some sautéed mushrooms, garlic, and onion, and did some additional seasoning with oregano, basil, garlic powder, rosemary, paprika, and pepper. Served over egg noodles—yum!
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Amazing Pork Chops in Cream Sauce

Reviewed: Jul. 15, 2009
Tasty and fancy-looking recipe with little time commitment involved—great for busy weeknights. The sauce makes for a tasty dipping sauce for dinner rolls, too! My changes per reviews: doubled the sauce and added the mushrooms with the white wine to allow them to absorb some of the wine’s flavor; added 1 t. parsley, 1 t. thyme, 1 t. basil, ½ t. garlic powder, and ½ t. onion powder to the wine mixture; thickened the sauce by adding flour after removing the chops.
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Sweet 'n' Hot Glazed Salmon

Reviewed: Jul. 14, 2009
I replaced the apricot nectar with 1 c. apricot preserves mixed with ½ c. water and omitted almost all the honey since the preserves had plenty of sweetness to them. I used close to ½ T. dried ginger instead of fresh and used pre-minced garlic to save time. Next time, I will cook as directed and just give the fish one final basting right before it comes out of the oven. Hubby loved this recipe, so I'll definitely be making it again!
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Slow Cooker Honey Garlic Chicken

Reviewed: Jul. 13, 2009
My first slow cooker recipe didn’t turn out well at all! I thought that something cooked for 4 hours on high could be cooked for 8 hours on low with similar results, so I cooked this for 8 on low then switched to warm so it would be ready when I got home from work. It actually burned somewhat! I used boneless, skinless chicken breasts, but now know that fattier, bone-in cuts of meat work better. I filled my huge slower cooker to at least ½ full as recommended, by adding frozen veggies, 1 ½ cups of rice, and enough water to make it the rest of the way to the ½-full mark (didn’t have enough ingredients to fill extra space w/sauce). I found out that rice doesn’t hold up well after 8 hours in the slow cooker; the sauce turned it a brown color and it clumped together giving the appearance of canned dog food (still tasted good, though). The vegetables had lost their original colors and turned to mush. The chicken easily pulled apart with a fork, but was extremely dry. I threw the leftovers away. This recipe is likely a 4 star when made properly and perhaps w/a few slight adjustments. It came out a 2.5 for me, but it was mainly my fault. I'd give it another try.
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Cajun Style Baked Sweet Potato

Reviewed: Jul. 8, 2009
I cut the potatoes into chunks, leaving the peel on, and put everything in a Ziploc bag and shook to coat the potatoes. I baked for 35 minutes and broiled for 10-12. Tasty!
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Peach Cobbler II

Reviewed: Jun. 30, 2009
I made two cobblers, one with fresh peaches and one with canned. I used eight fresh peaches for the first one and around 1 ½ 29 oz. cans of peach halves in water for the second one. However, since I felt that the dish was a bit lacking in its peach quantity, I would use 11 or 12 peaches or two 29 oz. cans of peach halves next time. I also made the following changes for each cobbler: used 1 c. sugar and 2 t. cinnamon with the fruit, used 3/4 c. sugar and one t. vanilla with the batter, used 1 c. hot water with 4 T. butter, and baked in a 9x13 pan. Good recipe!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 18, 2009
These cookies always turn out great and stay soft forever. I usually halve the recipe and add 1 t. baking powder, 1/4 t. salt, and 2 t. vanilla extract. I won’t be looking for another chocolate chip cookie recipe anytime soon!!
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Peanut Butter Dog Biscuits

Reviewed: Jun. 15, 2009
My dog and another dog I was babysitting gave this recipe two paws up. I used whole wheat flour instead of spelt, but left everything the same otherwise. One thing I really like about this recipe is that it doesn’t contain milk or cheese which can be difficult for dogs to digest.
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Flax and Sunflower Seed Bread

Reviewed: Jun. 15, 2009
I made this by hand and substituted whole wheat flour for a portion of the whole wheat bread flour (didn’t have any) and used milled flax seed. This is what I did: Dissolve 3 T. honey in 1 1/3 c. 115° water then add 1 t. yeast. Let stand ten minutes. I know the ideal temperature for yeast is 110°, but I figured that the water would have cooled down to 110° by the time the honey had dissolved and the yeast was ready to be added (it did). Also, I might not have needed all that honey, but I’m new at converting from bread machine to hand, so I didn’t change any of the ingredient quantities. Add 2 T. vegetable oil, then add 2 c. bread flour, 1/2 c. and 1/3 c. whole wheat flour, and 1 t. salt. Add 1/2 c. milled flax seeds and 1/2 c. unsalted sunflower seeds. Knead eight minutes. Let rise in oiled bowl for one hour. Punch down and let rise again for 45 minutes. Bake at 350° for 35-40 minutes.
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Satiny Chocolate Glaze

Reviewed: Jun. 15, 2009
I made my own double boiler using an oven-safe glass bowl placed over a pot containing an inch or so of hot water. It was easier than I expected and tasted great. I used it with the Black Magic Cake recipe from this site.
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